Everyone loves this pie.

• 1 baked pie shell (9 or 10 inch), cooled
• Fudge ice cream topping (really thick kind, Dove is good)

1. Place a thin layer of the fudge topping on the bottom and partially up sides of cooled crust.
2. Refrigerate while making filling. (You may have to mircowave the fudge topping in order to spread.)

Filling:

• 1 cup margarine or butter
• 1 cup firmly packed brown sugar
• 1 cup peanut butter
• 16 oz tub of frozen whipped topping, thawed

1. In medium saucepan, combine 1 cup margarine and brown sugar.
2. Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.
3. Refrigerate 10 minutes.
4. In a large bowl, beat peanut butter and brown sugar mixture at low speed until blended.
5. Beat 1 minute at medium-high speed. Add the 16oz of whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.
6. Pour over chocolate layer in crust.
7. Refrigerate.
8. Before serving garnish with drizzles of fudge sauce and more whipped topping and chopped peanuts if desired.

I usually decorate with those Planters peanut candies (chocolate covered peanut butter cream, shaped like a peanut) in some dollops of whipped topping.

(Cupcake)